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I’ve seen this recipe literally send ticks running! That’s important to be as a person with Lyme.

In 4 oz. witch hazel, I put 15 drops each rose geranium, lemon balm or citronella, and tea tree essential oil. I’ve also been known to add in some Thieves oil, too. Who doesn’t love the scent of Thieves? Ticks. 😉

Notes:

Some say you have to apply it more often than commercial sprays, but I remember being that you can mix some oil in with it which keeps it on your skin longer, although I haven’t tried that.

I do use it on my kids. I’m comfortable with these oils for kids, but of course feel free to do research if that’s something you’re concerned about.

My Lyme doctor recommends Permetherin spray (locally, they sell it at Wal-Mart – the only place I’ve seen it) which you spray on your clothing and let it “set.” It’s really good for hunting clothes and work clothes. It’s not a spray for skin.

Press into the baking dish and bake for about 20 minutes or until it starts to turn slightly brown around the edges and dry enough in the middle so it doesn’t slide around when the pan is tipped a bit. Allow to cool totally.

In a large bowl, blend the cream cheese until fluffy. In a separate, chilled bowl, whip the heavy cream until it forms peaks. Fold into the cream cheese. Spread into the baking dish over the cooled crust. Refrigerate until set, about an hour.

(For the gelatin layer, keep in mind that you are not following the instructions on the box.) In a large bowl, blend boiling water with the raspberry gelatin packets until dissolved. Add the frozen chopped cranberries and the frozen raspberries, and stir until thawed. Pour over the cream cheese layer and refrigerate until set.

Test the amount of water by placing the mixing bowl in the water and make sure it does not overflow from the crock pot, then remove it.

Place the lid on crock pot and turn on to the “keep warm” setting.

Now, place the mixing bowl on top of a pot of water over medium heat (double boiler method). Fill the bowl with 2 quarts raw milk. Heat gently, stirring occasionally.

While the milk is heating, place 4 tablespoons of yogurt in a glass container. I like to use a glass Pyrex measuring cup.

When the milk reaches 110F degrees, remove from heat, add approximately 1 cup of warm milk to the yogurt in the Pyrex measuring cup, and stir until combined. (It doesn’t matter how much milk you add, just so long as it is enough to mix the yogurt in thoroughly; this step helps ensure that the yogurt blends into the milk properly.)

Add this mixture back into the large Pyrex bowl of heated milk and stir.

Turn off the slow cooker and remove the lid. Then place the bowl gently into the slow cooker, taking care not to get water into the yogurt. Replace the lid and wrap the slow cooker in a towel or blanket.

Allow yogurt to culture for 8 hours or more. The longer it cultures, the more tart it will be.

Optional: Raw milk yogurt tends to be runnier than regular yogurt; for thicker yogurt, place cheese cloth in a large mesh strainer or colander and pour the yogurt in. Place this over a bowl and place in the refrigerator. Allow whey to drain until desired consistency is reached. The whey can be kept in the refrigerator for up to 6 months.

You can then flavor with maple syrup or honey, pureed fruit, or whatever you like.